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ŠIS SKYRIUS LAUKIA REMĖJO !
ŠIS SKYRIUS LAUKIA REMĖJO !
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Lilina
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- Užsiregistravo: 12 Rgs 2006, 11:05
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- Miestas: Kaunas/Mažeikiai
Pabandžiau padaryti kažką panašaus į tavo boruželės, Airenė...biškuti nusivyliau dėl savo patirties stokos aišku. Būtų gėriau jeigu uždėčiau ne raudonų, o juodų ikru, bet neturėjau. Ir dar gėriau jas daryti iš mažų pomidorų. Tokius gigantus nepatogų valgyti. Na čia aišku bandžiau sukurti šedevrą , bet nepavyko, bet dalinuosi patirtimiAIRENE rašė:gal ideja kokia patiks
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Lilina
- Virtuozas
- Pranešimai: 8898
- Užsiregistravo: 12 Rgs 2006, 11:05
- Pliusai: 101
- Miestas: Kaunas/Mažeikiai
Kad juodu ikru neturėjau 
, jei turėčiau - pažaisčiau ...Na, čia pas mane gavosi stilizuotos boružėlės 
Aga, dabar atidžiau perskaičiau tavo, Airenė, receptą, ten ir parašyta: pomidory melkije ...ot žirgo galva
Per dukrytės gimtadienį padarysiu gražiai
Tik gal gali didesnį man į mailą prasiusti, kad jau tikrai normaliai matyčiau receptūrą
, jei turėčiau - pažaisčiau ...Na, čia pas mane gavosi stilizuotos boružėlės Aga, dabar atidžiau perskaičiau tavo, Airenė, receptą, ten ir parašyta: pomidory melkije ...ot žirgo galva
Per dukrytės gimtadienį padarysiu gražiai
Tik gal gali didesnį man į mailą prasiusti, kad jau tikrai normaliai matyčiau receptūrą
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Chicken Pâté
Serves: Many
Prep: 10 min
Cook time: 1hr
Ingredients:
500g chicken liver
100ml of brandy
2 tablespoons of butter
1 finely chooped white onion
1 garlic clove chopped
1 teaspoon thyme
1 teaspoon rosemary
1/3 cup of cream
1. Trim chicken livers chopping away any fat, vein or discolouration.
2. Melt the butter in a frying pan and add the onion and garlic cooking on a low temperature until soft and transparent. Don’t over cook or brown.
3. Add the livers and cook for a few minutes on either side.
4. Add the brandy and chopped herbs, cook off for a few more minutes so that the flavors evaporate and soften.
5. Remove from heat and cool. The liver should be slightly pink on the inside once done.
6. Process in a blender until smooth. Add the cream and wiz for another second.
7. Season the pâté with salt and pepper and place into a serving dish.
8. Cool in the fridge for an hour or the freezer for 20 minutes.
9. Heat enough clarified butter to cover the surface of the pate to seal. This will ensure that it is able to be kept longer before eating.
Serves: Many
Prep: 10 min
Cook time: 1hr
Ingredients:
500g chicken liver
100ml of brandy
2 tablespoons of butter
1 finely chooped white onion
1 garlic clove chopped
1 teaspoon thyme
1 teaspoon rosemary
1/3 cup of cream
1. Trim chicken livers chopping away any fat, vein or discolouration.
2. Melt the butter in a frying pan and add the onion and garlic cooking on a low temperature until soft and transparent. Don’t over cook or brown.
3. Add the livers and cook for a few minutes on either side.
4. Add the brandy and chopped herbs, cook off for a few more minutes so that the flavors evaporate and soften.
5. Remove from heat and cool. The liver should be slightly pink on the inside once done.
6. Process in a blender until smooth. Add the cream and wiz for another second.
7. Season the pâté with salt and pepper and place into a serving dish.
8. Cool in the fridge for an hour or the freezer for 20 minutes.
9. Heat enough clarified butter to cover the surface of the pate to seal. This will ensure that it is able to be kept longer before eating.
SANGRIA
Serves: turns a bottle of wine into about a bottle and a half.
Prep: 10 min
Rest time: 2 hours
Ingredients:
1 orange sliced and cut into small pieces
1 lime sliced and cut into small pieces
1 punnet of strawberries toped and quarted
1 cup of sugar
1 ½ cup of water
1 cup of orange juice
2/3 cup of brandy
1 bottle of red wine
1. Dissolve sugar into the water and allow to cool. It is important that this cools so that it doesn’t wilt the fruit.
2. Slice up the fruit and place into a bowl.
3. Add the sugar water, orange juice and brandy to the bowl allowing to marinate for 2 hours.
4. Add the red wine just before your guests arrive and serve.
5. Keep a second bottle of wine handy so you can adjust to the sweetness… I enjoyed half of my sangria and then decided I’d prefer it less sweet and added another 1/3 bottle of wine. In the future I might go with 1.5 bottles. It seemed to be quite strong in alcohol effects as it was.
Serves: turns a bottle of wine into about a bottle and a half.
Prep: 10 min
Rest time: 2 hours
Ingredients:
1 orange sliced and cut into small pieces
1 lime sliced and cut into small pieces
1 punnet of strawberries toped and quarted
1 cup of sugar
1 ½ cup of water
1 cup of orange juice
2/3 cup of brandy
1 bottle of red wine
1. Dissolve sugar into the water and allow to cool. It is important that this cools so that it doesn’t wilt the fruit.
2. Slice up the fruit and place into a bowl.
3. Add the sugar water, orange juice and brandy to the bowl allowing to marinate for 2 hours.
4. Add the red wine just before your guests arrive and serve.
5. Keep a second bottle of wine handy so you can adjust to the sweetness… I enjoyed half of my sangria and then decided I’d prefer it less sweet and added another 1/3 bottle of wine. In the future I might go with 1.5 bottles. It seemed to be quite strong in alcohol effects as it was.
Pineapple Crepes
Ingredients:
1 cup plain flour
2 eggs
¾ cup of milk
2 tablespoons of melted butter
Fruit, in this case – pineapple, pear and kiwi fruit
For people who like to eat a tin of pineapple for breakfast.
1. Disolve the sugar into the melted butter
2. Mix in the flour, two eggs and milk blending with a bar mix until there are no lumps. This will create some air bubbles so you may want to rest the mixture for ten or so minutes to prevent tearing. I banged the bowl onto the bench which seemed to knock out quite a few.
3. Melt butter in a pan for cooking and spoon the mixture onto the pan. Once the mixture has hit the pan you need to be quick and angle the pan to spread the mixture as much as you can so that you have thin crepes.
4. As they begin to firm shift slightly in the pan to prevent sticking, but cook until it begins to become golden on each side before turning.
5. Serve with fruit, mint, honey or cream if you like.
Ingredients:
1 cup plain flour
2 eggs
¾ cup of milk
2 tablespoons of melted butter
Fruit, in this case – pineapple, pear and kiwi fruit
For people who like to eat a tin of pineapple for breakfast.
1. Disolve the sugar into the melted butter
2. Mix in the flour, two eggs and milk blending with a bar mix until there are no lumps. This will create some air bubbles so you may want to rest the mixture for ten or so minutes to prevent tearing. I banged the bowl onto the bench which seemed to knock out quite a few.
3. Melt butter in a pan for cooking and spoon the mixture onto the pan. Once the mixture has hit the pan you need to be quick and angle the pan to spread the mixture as much as you can so that you have thin crepes.
4. As they begin to firm shift slightly in the pan to prevent sticking, but cook until it begins to become golden on each side before turning.
5. Serve with fruit, mint, honey or cream if you like.